Butterfish With Almonds, Sweet Red Peppers And Saffron Recipe

• 2 lb Butterfish, in large whole filets, skin and membranes removed
• 2 Tbsp. Extra virgin olive oil
• 3 lrg Garlic cloves, chopped
• 3 lrg Red bell peppers, cored, seeded, cut into strips lengthwise
• 3/4 c. Whole almonds, toasted
• 1/2 tsp Saffron threads
• 1/2 c. Dry white wine
• 1/2 c. Fish stock
• 1/2 tsp Salt
• 1/2 tsp White pepper, or possibly to taste
• 1 ounce sliced almonds, toasted, for garnish

1. Preheat the oven to 350F.
2. Bake the fish in a buttered baking pan for 15 min.
3. Let cold.
4. Cut into medallions and set aside.
5. Reserve the baking juice.
6. Heat the oil in a large skillet, add in the garlic and peppers and saute/fry over low heat for 20 min, stirring occasionally.
7. Grind whole almonds finely in a food processor and add in to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper; cook over medium heat for 5 min.
8. Transfer to a blender or possibly food processor and puree.
9. Return the sauce to the skillet, add in the fish medallions, and heat through.
10. Serve immediately, with sliced almonds sprinkled on top.
11. Serves 6.

butterfish, extra virgin olive oil, garlic, red bell peppers, almonds, saffron, white wine, stock, salt, white pepper, almonds

Taken from cookeatshare.com/recipes/butterfish-with-almonds-sweet-red-peppers-and-saffron-95731 (may not work)